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- Polish cooking focuses on fresh ingredients, versatility
Cookbook author Marianna Dworak says the inspiration for her Polish-themed tome came from her late mother, who gave her a binder of hand-written recipes passed down from generation to generation. Dworak's recipes focus on using fresh ingredients and taking cues from other nations' fare to creatively alter meals. Reuters
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 | Share the MISSISSIPPI difference with your customers
Harvested from bountiful waters, Mississippi catches boast a freshness and flavor like no other -- for a difference customers can taste. From sweet shrimp to succulent oysters to enticing blue crab, there's simply no substitute. Insist on premium Mississippi Seafood and bring fresh flavor to your menu. Get FREE recipes and find a supplier today! |
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- Michelin's affordable dining guide adds 98 new French restaurants
More than 600 French restaurants -- including 98 first-timers -- received the Bib Gourmand label in Michelin's latest dining guide, signifying great fare at a reasonable price.
“The inspectors have noted that many chefs who have worked in the very best restaurants have now decided to open their own establishments where they serve simple, convivial, authentic cuisine at affordable prices,” says Michelin in a press release. Bloomberg Businessweek
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- Lagasse named Humanitarian of the Year by James Beard Foundation
The James Beard Foundation honored chef Emeril Lagasse with the Humanitarian of the Year award for his foundation's dedication to children's culinary arts programs.
“Over ten years ago, I founded the Emeril Lagasse Foundation with the hope of giving back by exposing young people to the culinary arts —- especially those who come from disadvantaged backgrounds," Lagasse says. "Over the years we've stayed true to our core values of education, mentorship, passion, creativity, self-discipline." The Huffington Post
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 | Greek Nachos with Wisconsin Feta Cheese
Set your appetizer menu apart with these Greek Nachos made with ground lamb and Wisconsin Feta Cheese. They're easy to make, yet full of distinct flavors. Bake pita chips with crumbled Wisconsin Feta until warm and soft and sprinkle with fresh mint. Then, top with meat, tomatoes, cucumbers, Kalamata olives and red onions.
Get the recipe. |
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| The Worldly Chef |  |  |
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- Nam priks, the hot dips of Northern Thailand
The familiar hot-sour-salty-sweet flavor combinations that dominate in Bangkok and central Thailand make scant appearance up north. The northern Thai cook’s touchstones are dips known as nam prik ("chili water" is the literal translation), small bowls of concentrated flavor that pair beautifully with the fresh herbs and blanched or uncooked vegetables, such as fresh and leafy greens, cucumbers, tart cherry tomatoes and winter squash, that are always presented alongside. Check out the trio of recipes.
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| Beverage News | | |
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- Small-scale breweries sprout up across the country
As the craft beer movement continues to flourish, small-scale breweries, known as nanobreweries, are becoming more common across the country. New Hampshire is making it easier for these operations to obtain licenses to distribute their small batches of brews throughout the area. National Public Radio
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- Study: Diet drinks amp alcohol potency
Researchers say alcohol mixed with a diet drink is more potent than alcohol mixed with a sugar-sweetened drink because the sugar absorbs some of the alcohol. "Alcohol, consumed with a diet mixer, results in higher (BrAC) Breath Alcohol Concentrations as compared to the same amount of alcohol consumed with a sugar-sweetened mixer," explained lead author Cecile Marczinski. National Public Radio/The Salt blog
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| CIA Offerings | | |
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Innovative training materials
From culinary to baking and pastry, the CIA is the source for in-depth training materials. Lectures, techniques, video clips, demonstrations, and much more are currently available online in a variety of multimedia options. Get the education that delivers results. Shop now.
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Bring your career to a whole new level
Latin cuisine is one of the hottest segments of the foodservice industry. With restaurant patrons demanding both authentic and creative interpretations of the traditional foods of Latin America, the demand for chefs to be more knowledgeable than ever in these regionally diverse cuisines is on the rise. The CIA's Latin Cuisines Certificate Program will give you the edge you need to make your mark on the foodservice industry. Learn more.
| Food for thought | | |
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 | I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel."
--Maya Angelou,
American author and poet
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